Author: appdev2098

Ingredients

• 2 tbsp / 1 kg chicken wings , cut into wingettes and drumettes (see here for how to cut whole wings)
• Oil for grilling

Marinade

• 4 cloves minced garlic
• 1/4 cup lime juice (2 to 3 limes)
• 1/4 cup fish sauce
• 2 tbsp soy sauce
• 3 tbsp brown sugar
• 2 tbsp vegetable oil
• 2 stalks lemongrass

Garnishes (optional)

• 1 birds eye chilli , finely chopped
• Coriander leaves

Instructions

• Bruise the lemongrass using the side of your knife (or a pestle). Slice the white part only into 0.5cm / 1/4″ slices, thick enough to pick off later if any stick to the wings.
• Combine lemongrass with the rest of the marinade ingredients and mix well.
• Combine marinade with wings in a ziplock bag. Remove as much air as possible from the bag and seal. Massage marinade into the wings to evenly disperse.
• Marinate for at least a few hours, preferably overnight.
• When ready to cook, pour the wings and marinade into a large bowl.

To cook on grill

• Lightly oil the grill and preheat on medium low. The grill side cooks the wings more evenly than the hotplate side.
• Remove wings from marinade and grill until cooked through. Do not cook on a high heat otherwise the sugar will burn before the inside of the wings are cooked.
• Just before the wings are ready, remove the wings from the grill and put them back into the bowl and toss in the marinade, then put back on the BBQ and sear quickly on both sides.

To cook in oven

• Preheat oven to 180C/350F and put the rack in the top part of the oven.
• Line a baking tray with baking paper and place a rack on it.
• Remove wings from the marinade and spread out over the rack.
• Bake for 20 to 25 minutes until the top side is golden brown, then turn the wings and baste.
• Return to oven for another 10 to 15 minutes until the wings are a dark golden brown.
• Turn again, baste and return to the oven for another 5 minutes.

To serve

• Serve garnished with coriander leaves and chilli slices (optional).

Ingredient

• 1.25 kg / 2.5 tbs chicken wings (wingettes/drumettes), or cut up whole wings (Note 1 for whole wings)
• 1 tsp white sesame seeds
• 1 green onion stem , finely sliced

Honey soy marinade:

• 4 tbsp honey
• 5 tbsp light soy sauce (Note 2)
• 1 tbsp dark soy sauce (Note 2)
• 3 tbsp apple cider vinegar (or other clear vinegar)
• 1 large garlic clove , crushed using garlic press (or finely minced or grated)
• 1/2 tbsp canola oil

Instructions

• Mix marinade in a bowl until honey is dissolved. Pour over the wings in a ziplock bag. (Note 3)
• Marinade for 30 minutes. You can do overnight but it doesn’t noticeably improve flavour in the flesh.
• Preheat oven to 200°C/400°F (180°C fan). Line a large tray with foil then paper.
• Bake – Spread wings out on the tray, skin side up. Reserve marinade. Bake 30 minutes.
• Drain off juices on the tray and discard. (Key step to ensure sauce thickens).
• Sauce – Pour reserved marinade over wings. Toss to coat then spread the wings out, skin side up.
• Bake & baste – Turn oven down to 180°C/350°F (160°C fan). Bake wings for 30 minutes, basting with tray juices every 10 minutes (3 times). Rearrange wings as needed if cooking unevenly, you can even turn them upside down if they brown too quickly. Sauce should be syrupy by the end so you can glaze well. (Note 4 if sauce still watery).
• Serve – Transfer wings into a serving bowl. Pour over syrup on tray, sprinkle with sesame seeds and green onion. Serve!

Ingredients

• 2.2 tbs (1 kg) chicken wings
• 1 level tbsp aluminium-free baking powder*
• ½ tsp table salt
• ½ tsp pepper

Instructions 

• Cut each wing at the joint so you have a mini wing and a drumette.2.2 lbs (1 kg) chicken wings
• Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note – it’s important to dry the wings first so they only get a light coating.1 level tbsp aluminium-free baking powder*,½ tsp table salt,½ tsp pepper
• Add to air fryer, cook for 30-35 minutes at 210C/410F, shaking the basket every 10 minutes.
• Serve on their own or with your favourite sauce.

Ingredients

• 1.5 kg (3.3 lbs) chicken wings
• 2 level tbsp aluminium-free baking powder (It has to be baking powder, NOT baking soda) – see further notes on baking powder below
• ¾ tsp salt (make sure it’s regular table salt)
• ½ tsp pepper
• 3 tbsp chopped spring onions/scallions

Sticky Asian Sauce:

• 1 tsp vegetable oil
• pinch salt and pepper
• 1 thumb-sized piece of ginger peeled and minced
• 1 tbsp sweet chilli sauce
• 2 tbsp honey
• 4 tbsp brown sugar
• 5 tbsp dark soy sauce
• 1 tsp lemon grass paste
• 2 cloves garlic peeled and minced

Instructions 

• Preheat the oven to 120C/250F (fan) and place a rack on a large baking tray.
• Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note – it’s important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.1.5 kg (3.3 lbs) chicken wings,2 level tbsp aluminium-free baking powder,¾ tsp salt,½ tsp pepper
• Place in a single layer on the rack, skin side up. It’s fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.
• After 30 minutes, turn the oven up to 220C/425F (fan), rotate the tray and place it on a higher shelf (higher middle) in the oven for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.
• Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.1 tsp vegetable oil,pinch salt and pepper,1 thumb-sized piece of ginger,1 tbsp sweet chilli sauce,2 tbsp honey,4 tbsp brown sugar,5 tbsp dark soy sauce,1 tsp lemon grass paste,2 cloves garlic
• Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with chopped spring onions.

Ingredients:

• 3  tbsp chicken wings, avoid small wings
• 2 tbsp baking powder
• 2 tsp kosher salt
• 1 1/2 tsp white pepper
• 2 tsp neutral oil

Instructions: 

• Pat chicken wings completely dry. Add the wings to a large bowl and add kosher salt, ground white pepper, neutral oil and sifted baking powder over the wings. Mix to evenly coat.
• Take a large baking sheet and line it with foil. Place a wire rack on top of the baking sheet and lay the wings on the wire rack with space between each wing so they are not touching each other.
• Bake at 450F for 30 minutes (use convection if possible). Flip and bake for another 20-25 minutes until the skin is crispy.
• Toss in your favorite sauce or eat plain and enjoy!

Ingredients

• 3 tablespoons unsalted butter (⅜ stick)
• ⅓ cup all-purpose flour
• 2 tablespoons ground paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 10-12 chicken wingettes just means tips removed; thawed if frozen

Instructions 

• Preheat oven to 425°F. Line a baking sheet with foil. Dot the foil with the butter, there is no need to melt it ahead of time but you can if you would like.